Introduction
Craving a tropical, melt-in-your-mouth dessert that’s as easy as it is indulgent? Look no further than Delicious Creamy Coconut Cake! This no-fuss poke cake combines a fluffy white cake with a rich coconut milk mixture, topped with whipped topping and sweet flaked coconut for a creamy, dreamy treat. Perfect for summer gatherings, potlucks, or any occasion that calls for a taste of paradise, this cake is sure to impress with minimal effort. Curious about how to create this crowd-pleasing dessert? Let’s dive into this simple recipe that’s pure coconut bliss!
Overview: Why Creamy Coconut Cake Is Special
Creamy Coconut Cake is a poke cake masterpiece that delivers a moist, coconut-infused bite with every forkful. The combination of cream of coconut and sweetened condensed milk soaks into the cake, creating a luscious texture, while the whipped topping and flaked coconut add lightness and sweetness. It’s incredibly easy to make using a boxed cake mix, requires no advanced baking skills, and is ideal for serving a crowd, making it a go-to for effortless entertaining.
- Time Requirement:
- Prep: 15 minutes
- Baking: 25–30 minutes (per cake mix instructions)
- Cooling: 1 hour
- Chilling: 3–4 hours
- Total: About 5 hours
- Difficulty Level: Very Easy. Involves simple baking, poking, and topping, perfect for beginners.
- Why It’s Special: This recipe serves 12–16, offers a tropical coconut flavor, and has a stunning, creamy presentation. It’s no-bake after assembly, great for warm weather, and ideal for coconut lovers.
Essential Ingredients
This cake comes together with just five ingredients that create a moist, coconutty dessert. Here’s what you need and why each matters:
- White Cake Mix (16 oz package): Provides a light, fluffy base that absorbs the coconut mixture beautifully.
- Cream of Coconut (14 oz can): Adds rich, tropical coconut flavor and moisture to the poke filling.
- Sweetened Condensed Milk (14 oz can): Enhances sweetness and creaminess in the poke filling.
- Whipped Topping (16 oz container, thawed): Creates a light, fluffy layer for a creamy finish.
- Flaked Coconut (10 oz package): Adds texture and a sweet, toasty coconut flavor to the topping.
Substitutions and Variations
- Cake Mix: Use yellow or vanilla cake mix for a slightly richer flavor, or a homemade white cake recipe for a 9×13-inch pan.
- Cream of Coconut: Substitute with coconut milk plus ¼ cup sugar, though cream of coconut is thicker and sweeter.
- Whipped Topping: Replace with 3 cups homemade whipped cream (whip 1½ cups heavy cream with ⅓ cup powdered sugar).
- Flaked Coconut: Use unsweetened coconut for a less sweet topping, or toast the coconut for a nutty flavor.
- Gluten-Free: Use a gluten-free cake mix and ensure all other ingredients are gluten-free.
- Vegan: Use a vegan cake mix, dairy-free condensed coconut milk, plant-based whipped topping, and ensure flaked coconut is vegan-friendly.
- Add-Ins: Fold ½ cup crushed pineapple or white chocolate chips into the whipped topping for extra flavor.
Step-by-Step Instructions
Follow these steps to create a Delicious Creamy Coconut Cake that’s moist, tropical, and effortlessly indulgent:
- Bake the Cake:
- Preheat your oven according to the white cake mix package directions (typically 350°F or 175°C) for a 9×13-inch pan.
- Prepare the 16 oz white cake mix according to package instructions (typically mixing with water, oil, and eggs).
- Pour the batter into a greased 9×13-inch baking pan and bake as directed (usually 25–30 minutes), or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack (about 1 hour).
- Prepare the Coconut Mixture:
- In a medium bowl, whisk together 14 oz cream of coconut and 14 oz sweetened condensed milk until smooth and well combined.
- Poke and Soak the Cake:
- Once the cake is fully cooled, use a straw, skewer, or the handle of a wooden spoon to poke holes evenly across the entire surface (about 1-inch apart).
- Slowly pour the cream of coconut and condensed milk mixture over the cake, ensuring it seeps into the holes. Use a spatula to spread evenly if needed.
- Add the Whipped Topping:
- Spread 16 oz thawed whipped topping evenly over the top of the soaked cake with a spatula, creating a smooth, creamy layer.
- Top with Coconut:
- Sprinkle 10 oz flaked coconut evenly over the whipped topping, covering the entire surface for a snowy, tropical look.
- Chill the Cake:
- Cover the cake with plastic wrap or a lid and refrigerate for 3–4 hours, or overnight, to allow the flavors to meld and the cake to set.
- Serve:
- Slice into 12–16 squares and serve cold.
- Optionally top with a scoop of vanilla ice cream or a sprinkle of toasted coconut for extra crunch, as suggested.
Cooking Tips
- Cool Cake Completely: Ensure the cake is fully cooled before poking to prevent it from crumbling or absorbing unevenly.
- Poke Even Holes: Space holes consistently to allow the coconut mixture to soak evenly into the cake.
- Use Cream of Coconut: Don’t confuse cream of coconut (sweetened, found in the cocktail mix aisle) with coconut milk (unsweetened); cream of coconut is key for sweetness and texture.
- Chill Thoroughly: Refrigerate for at least 3 hours to set the filling and make slicing easier.
Assembly: Building the Perfect Creamy Coconut Cake
This cake is all about infusing a fluffy base with tropical coconut flavor and topping it with creamy, snowy layers. Here’s how to make it look and taste amazing:
- White Cake Base:
- Bake until just golden to maintain a light, absorbent texture.
- Cool fully to ensure clean poking and soaking.
- Coconut Mixture:
- Pour slowly and evenly to fill the holes, ensuring every bite is moist and flavorful.
- Spread any excess mixture to cover the surface for maximum coconut infusion.
- Whipped Topping and Coconut:
- Spread the whipped topping smoothly for a polished look.
- Sprinkle flaked coconut generously for a lush, tropical finish.
- Presentation Tips:
- Serve in the baking dish or transfer slices to a platter to showcase the creamy layers and coconut topping.
- Garnish with toasted coconut, fresh pineapple slices, or edible flowers for a tropical vibe.
- Pair with a chilled glass of coconut water, iced coffee, or a piña colada for a full island experience.
Storage and Make-Ahead Tips
This cake is ideal for preparing ahead and stays fresh with proper storage:
- Refrigerator: Store covered in the fridge for up to 5 days. Keep in the pan or transfer slices to an airtight container to maintain moisture.
- Freezer: Freeze the cake (without whipped topping and coconut) for up to 2 months; wrap tightly in plastic wrap and foil. Thaw in the fridge overnight, then add whipped topping and coconut before serving. Freezing the topped cake may affect the whipped topping’s texture.
- Make-Ahead: Bake and soak the cake up to 1 day in advance; refrigerate. Add whipped topping and coconut up to 1 day before serving to keep them fresh.
- Serving Tip: Serve cold for a refreshing, firm texture that highlights the creamy coconut flavors.
Recipe Variations
Get creative with these fun twists to make the cake your own:
- Piña Colada Cake: Fold ½ cup drained crushed pineapple into the whipped topping for a piña colada-inspired flavor.
- Chocolate Coconut Cake: Use a chocolate cake mix for a richer, tropical twist.
- Lime Coconut Cake: Add 1 tbsp lime zest to the coconut mixture for a zesty, citrusy kick.
- Almond Coconut Cake: Sprinkle ¼ cup sliced almonds over the flaked coconut for added crunch.
- Gluten-Free Version: Use a gluten-free white cake mix and ensure all other ingredients are gluten-free.
Nutritional Information (Approximate)
- Per Slice (1 of 12–16):
- Calories: 350–400 kcal
- Protein: 5 g
- Fat: 15–20 g
- Carbohydrates: 50–55 g
- Sugar: 40–45 g
- Sodium: 250–300 mg
- Note: Values are approximate and depend on specific brands and portion size.
Conclusion
Delicious Creamy Coconut Cake is the ultimate tropical dessert, offering a perfect blend of moist, coconut-soaked cake, creamy whipped topping, and sweet flaked coconut in every bite. With its easy preparation, vibrant flavors, and crowd-pleasing appeal, it’s a must-try for summer parties, potlucks, or any time you crave a taste of paradise. This recipe is so simple and indulgent, you’ll want to make it a go-to for every occasion. So grab your cake mix, poke those holes, and get ready to enjoy a cake that’s pure creamy bliss!
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Delicious Creamy Coconut Cake!
Description
Craving a tropical, melt-in-your-mouth dessert that’s as easy as it is indulgent? Look no further than Delicious Creamy Coconut Cake! This no-fuss poke cake combines a fluffy white cake with a rich coconut milk mixture, topped with whipped topping and sweet flaked coconut for a creamy, dreamy treat.
Ingredients
This cake comes together with just five ingredients that create a moist, coconutty dessert. Here’s what you need and why each matters:
-
White Cake Mix (16 oz package): Provides a light, fluffy base that absorbs the coconut mixture beautifully.
-
Cream of Coconut (14 oz can): Adds rich, tropical coconut flavor and moisture to the poke filling.
-
Sweetened Condensed Milk (14 oz can): Enhances sweetness and creaminess in the poke filling.
-
Whipped Topping (16 oz container, thawed): Creates a light, fluffy layer for a creamy finish.
-
Flaked Coconut (10 oz package): Adds texture and a sweet, toasty coconut flavor to the topping.
Substitutions and Variations
-
Cake Mix: Use yellow or vanilla cake mix for a slightly richer flavor, or a homemade white cake recipe for a 9×13-inch pan.
-
Cream of Coconut: Substitute with coconut milk plus ¼ cup sugar, though cream of coconut is thicker and sweeter.
-
Whipped Topping: Replace with 3 cups homemade whipped cream (whip 1½ cups heavy cream with ⅓ cup powdered sugar).
-
Flaked Coconut: Use unsweetened coconut for a less sweet topping, or toast the coconut for a nutty flavor.
-
Gluten-Free: Use a gluten-free cake mix and ensure all other ingredients are gluten-free.
-
Vegan: Use a vegan cake mix, dairy-free condensed coconut milk, plant-based whipped topping, and ensure flaked coconut is vegan-friendly.
-
Add-Ins: Fold ½ cup crushed pineapple or white chocolate chips into the whipped topping for extra flavor.
Instructions
Follow these steps to create a Delicious Creamy Coconut Cake that’s moist, tropical, and effortlessly indulgent:
-
Bake the Cake:
-
Preheat your oven according to the white cake mix package directions (typically 350°F or 175°C) for a 9×13-inch pan.
-
Prepare the 16 oz white cake mix according to package instructions (typically mixing with water, oil, and eggs).
-
Pour the batter into a greased 9×13-inch baking pan and bake as directed (usually 25–30 minutes), or until a toothpick inserted in the center comes out clean.
-
Let the cake cool completely in the pan on a wire rack (about 1 hour).
-
-
Prepare the Coconut Mixture:
-
In a medium bowl, whisk together 14 oz cream of coconut and 14 oz sweetened condensed milk until smooth and well combined.
-
-
Poke and Soak the Cake:
-
Once the cake is fully cooled, use a straw, skewer, or the handle of a wooden spoon to poke holes evenly across the entire surface (about 1-inch apart).
-
Slowly pour the cream of coconut and condensed milk mixture over the cake, ensuring it seeps into the holes. Use a spatula to spread evenly if needed.
-
-
Add the Whipped Topping:
-
Spread 16 oz thawed whipped topping evenly over the top of the soaked cake with a spatula, creating a smooth, creamy layer.
-
-
Top with Coconut:
-
Sprinkle 10 oz flaked coconut evenly over the whipped topping, covering the entire surface for a snowy, tropical look.
-
-
Chill the Cake:
-
Cover the cake with plastic wrap or a lid and refrigerate for 3–4 hours, or overnight, to allow the flavors to meld and the cake to set.
-
-
Serve:
-
Slice into 12–16 squares and serve cold.
-
Optionally top with a scoop of vanilla ice cream or a sprinkle of toasted coconut for extra crunch, as suggested.
-
Cooking Tips
-
Cool Cake Completely: Ensure the cake is fully cooled before poking to prevent it from crumbling or absorbing unevenly.
-
Poke Even Holes: Space holes consistently to allow the coconut mixture to soak evenly into the cake.
-
Use Cream of Coconut: Don’t confuse cream of coconut (sweetened, found in the cocktail mix aisle) with coconut milk (unsweetened); cream of coconut is key for sweetness and texture.
-
Chill Thoroughly: Refrigerate for at least 3 hours to set the filling and make slicing easier.
FAQs
Q: Can I use coconut milk instead of cream of coconut?
A: Cream of coconut is sweeter and thicker, ideal for this recipe. Coconut milk is thinner and less sweet but can be used with ¼ cup added sugar; the texture may be less rich.
Q: Is this cake very sweet?
A: It’s sweet due to the condensed milk and cream of coconut. Use unsweetened flaked coconut or reduce condensed milk to 10 oz for a less sweet version.
Q: Why is my cake soggy?
A: Sogginess can occur if the cake is warm when poked or too many holes are made. Cool completely and space holes 1-inch apart.
Q: Can I toast the coconut?
A: Yes! Toast the flaked coconut at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden, then sprinkle over the whipped topping for extra flavor.
Q: How do I store leftovers?
A: Store in the fridge for up to 5 days or freeze without topping for up to 2 months. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use a vegan cake mix, dairy-free condensed coconut milk, plant-based whipped topping, and ensure flaked coconut is vegan-friendly.